Making Gochu Dajimi – My Husband's All-Time Favorite Side Dish

Hello there~
Today I’m sharing a recipe for Gochu Dajimi, my husband’s all-time favorite side dish.
I first tried it after getting married, and it instantly became a magical rice companion 😊

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• 20 Cheongyang chili peppers
• 1 tbsp minced garlic
• 2 tbsp cooking oil
• 1 tbsp light soy sauce or tuna extract

🌶️ Prepping the Chili Peppers – The Spicy Core

The main ingredient here is Cheongyang chili peppers.
I used about 20 large ones.
While chopping by hand gives a better texture,
I went with a mincer for convenience this time.

Make sure to include the seeds when mincing—
that’s where the real heat comes from.
Once chopped, the vibrant green color and sharp aroma
will instantly awaken your appetite.

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🐟 Anchovy Prep – The Umami Booster

I prepared half the amount of anchovies compared to the chili peppers.
Since they’ll be stir-fried together,
it’s important to dust them off first.

Anchovies can have a fishy smell,
so cleaning them before cooking helps bring out their nutty flavor.
These little guys are the secret to the deep umami in Gochu Dajimi.

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🧄 Garlic Oil – My Mother-in-Law’s Secret Tip

Now for the key flavor step in this dish:
Stir-frying in garlic oil.
It’s a tip I learned from my mother-in-law,
and it truly makes all the difference.

Start by sautéing garlic to release its aroma,
then add the minced chili peppers and anchovies.
The moment they hit the pan,
your kitchen will fill with a spicy, savory scent that’s irresistible.

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💧 Simmering – Water and Sauce to Finish

Add just enough water to cover the ingredients,
then season with 1 tbsp of light soy sauce or tuna extract.
I used light soy sauce for a clean, deep flavor.

Let it simmer for about 10 minutes
until the sauce reduces and everything blends together beautifully.
Turn off the heat and let it cool—
you now have the perfect topping for a bowl of rice.

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🍽️ Serving – Gone in Just Two Days

This dish is great mixed into rice or served alongside soups and stews.
In our house, it’s a must-have side dish that we always keep stocked.

My husband finished the whole batch in just two days.
It’s that addictive!
Spicy, savory, and packed with flavor—
once you try it, you’ll keep craving it.

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💛 Wrapping Up

What I’ve learned from cooking is that
effort never betrays flavor.
Though Gochu Dajimi uses simple ingredients,
it’s filled with family secrets and love.

A warm meal shared with loved ones
is the greatest joy of all.

Take care and enjoy your meals 🌶️🍚